Description
A straightforward recipe for tender, flavorful braised pork shoulder.
Ingredients
Scale
- 3 lb pork shoulder, bone in or boneless
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season the pork shoulder generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in garlic and tomato paste. Cook for 1 minute.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Return the pork to the pot. Add beef broth, thyme, and bay leaf. The liquid should come about halfway up the side of the meat.
- Bring the liquid to a simmer, then cover the Dutch oven tightly.
- Transfer to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the pork is very tender and easily shreds with a fork.
- Remove the pork and shred it. Skim fat from the braising liquid and reduce the liquid on the stovetop if desired for a thicker sauce.
- Return the shredded pork to the sauce before serving.
Notes
- For best results, allow the pork to cool slightly before shredding.
- You can substitute chicken broth for beef broth if needed.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 6 oz cooked)
- Calories: 450
- Sugar: 5
- Sodium: 350
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 45
- Cholesterol: 130
Keywords: braised pork shoulder, slow cooked pork, pulled pork, pot roast, tender pork